Italian Farro Salad with Roasted Vegetables
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Earthy grains, caramelized veggies, and fresh herb brightness
📜 Introduction: Rooted, Present, and Honest
There’s something grounding about farro — it’s sturdy, nutty, and beautifully willing to hold everything you toss at it. In this salad, it becomes the base for roasted summer vegetables, a drizzle of olive oil, and a handful of herbs fresh from the garden.
This recipe is cozy and bright at once. It’s Sunday picnic food, weeknight meal prep, and a garden bowl meant to be shared.
❤️ Why You’ll Love This Recipe
- Hearty and satisfying with minimal fuss
- Perfect for garden veggie odds and ends
- Can be served warm, cold, or room temp
- Vegetarian, with vegan and gluten-free options
- Makes an excellent make-ahead meal or potluck side
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
- Servings: 4–6
- Dietary Info: Vegetarian (vegan & GF adaptable)
Key Ingredients at a Glance:
- Farro
- Zucchini, bell peppers, cherry tomatoes
- Olive oil
- Fresh herbs (basil, parsley, oregano)
🧺 Ingredients
- 1 cup farro (uncooked)
- 2 cups water or broth
- 1 zucchini, chopped
- 1 red or yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 Tbsp olive oil
- Salt and pepper, to taste
For the Dressing:
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- Optional: pinch of red pepper flakes
Finishing Touches:
- ¼ cup chopped fresh basil or parsley
- Optional: shaved Parmesan, crumbled feta, or toasted pine nuts
👩🍳 Instructions
Roast the Veggies:
- Preheat oven to 425°F (220°C).
- Toss chopped veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender.
Cook the Farro:
- Rinse farro and combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for ~25 minutes or until tender but chewy. Drain any excess liquid.
Mix the Dressing:
- Whisk together olive oil, vinegar or lemon juice, garlic, mustard, oregano, and red pepper flakes (if using).
Assemble the Salad:
- In a large bowl, combine cooked farro, roasted veggies, and dressing. Toss to coat.
- Fold in herbs and cheese or toppings if desired. Serve warm or chilled.
🌿 Tip: Farro absorbs flavor beautifully. If making ahead, taste and add a splash more dressing just before serving.
🍽 Serving & Pairing Ideas
- Serve as a main with crusty bread or soup
- Pair with grilled chicken, tempeh, or sausage
- Add to a picnic basket or potluck spread
- Lovely alongside a leafy garden salad
🥡 Storage & Make-Ahead Tips
- Stores well for up to 4 days in the fridge
- Flavors improve with time
- Packable for lunches or weekday dinners
- Can freeze the roasted veggies separately for faster prep later
🌱 Garden Notes & Homestead Variations
- Vegetables: Use what’s in season — eggplant, carrots, or green beans all work well
- Grains: Swap farro for quinoa or brown rice for a gluten-free version
- Herbs: Fresh oregano or thyme gives it deeper Italian roots
- Extras: Add olives, capers, or sun-dried tomatoes for tang
🌾 Final Thoughts & Invitation
This salad is a quiet celebration of what’s growing — a generous bowl that says, “Here’s what the garden gave us.” It’s full of texture, warmth, and the kind of comfort that lingers.
If you make it, tag @southernsoilandsunshine — I’d love to see it on your summer table.
Looking for more hearty garden bowls? Try:
- Stuffed Bell Peppers with Freekeh and Herbs
- Zaatar Roasted Beet and Chickpea Salad
- Late Summer Vegetable Paella
